Archives for February 2013

Cranberry Apple Granola Cookie Bars.

February 5, 2013 by Knead to Cook Filed Under: Breakfast, Fruit, Snacks, Vegetarian, Wheat Free 2 Comments

My very sweet friend Lauren Kelly is a certified nutritionist and new author of:

Lauren is generously sharing a signed copy with a lucky winner and fan of Knead to Cook on Facebook this Friday, February 8th, 2013. I couldn’t wait to dive in and start testing out some recipes. Today I tried the Cranberry Apple Granola Cookie Bars. I did use almonds in lieu of walnuts (prefer almonds more) and I omitted the cranberries because my oldest isn’t a fan. My review… they are heavenly!!! I highly HIGHLY recommend these. And they are totally wheat free! They are totally flexible too. You can add cherries, raisins, whatever nut you prefer. The end result… perfection! Love Lauren and her recipes!

INGREDIENTS | MAKES 25 BARS

3 cups wheat-free rolled oats

3⁄4 cup walnuts ( I used slivered almonds), finely chopped

3⁄4 cup ground flax seed

1⁄3 cup almond meal

1⁄2 cup shredded coconut

1⁄8 teaspoon kosher salt

11⁄4 cups honey

1 teaspoon wheat-free vanilla extract

2 ounces dried cranberries, unsweetened (optional)

2 ounces dried apple slices, unsweetened

Directions:

These bars are like a cookie and a granola bar in one. There is no need to buy the store bought granola bars anymore. These are healthy and delicious.

Preheat the oven to 350°F.
In a large bowl, mix the oats, walnuts (or whatever nut you prefer), flax, almond meal, coconut, and salt. Place on baking sheet and roast in the oven for 15 minutes, stirring occasionally.
Dissolve honey and vanilla in a saucepan over low heat.
Remove dry ingredients from the oven and pour into a bowl. Lower oven to 300°F. Grease 9″ × 13″ glass dish with cooking spray.
Mix honey mixture into bowl with dry ingredients, add the cranberries and apples.
Pour into greased dish and spread out evenly. Use rubber spatula to press down evenly. Bake for 30–40 minutes, until golden brown.
Let cool for at least 1 1⁄2-2 hours to harden.

— Knead to Cook

Chocolate Chip Peanut Butter Football or Lips Dip.

February 5, 2013 by Knead to Cook Filed Under: Dips, No bake/cooking required!, Party Foods, Valentine's Day, Vegetarian Leave a Comment

My daughter was hosting a Super Bowl party so we searched the internet for a fun dessert idea that would be football themed. We stumbled upon www.crazyforcrust.com website and knew this was perfect! I kept the recipe right on for how they did it. It would also be super fun encrusted with red sprinkles for lips to celebrate Valentine’s Day!

Ingredients:

1/4 cup of butter (I used butter substitute)
4 ounces of low fat cream cheese, room temperature
1 cup of creamy peanut butter
1/2 teaspoon vanilla extract
1.5 cups of powdered sugar
1/2 cup of chocolate chips

Encrusting: You can use chocolate sprinkles or mini chocolate chips (like I did).
Icing: To replicate the laces on a football.

Directions:

In a stand mixer, cream the cream cheese and peanut butter with the paddle attachment. Add the vanilla. Then in 1/4 cup increments, add the powdered sugar. Once complete, add the chocolate chips.

Turn the batter out onto your serving platter. Shape with clean hands into a football or lips etc. Then dump your encrusting option on top and start gently pushing it in to cover. I only covered the top. Serve with pretzels or graham crackers. Refrigerate until serving.

— Knead to Cook

Chocolate Chip PB Cup Minis.

February 1, 2013 by Knead to Cook Filed Under: Cookies, Desserts, Valentine's Day 2 Comments

This is one of those OHHHHH mmmmm GEEE recipes. It’s the perfect storm of chocolate, chocolate and oh wait, peanut butter! I made these for our concession stand “contribution” for our swim meet tomorrow. Standard protocol for sweets at a swim meet. I think it should be dubbed “Junk food heaven” if you asked me. I digress, if you love chocolate chip cookies and Reese Peanut Butter cups – you will totally love these! Would be fun for your Super Bowl party this weekend or a special treat for your Valentine too!

Ingredients:

1 bag of Reese’s Peanut Butter Cups (small but not the mini size) that are wrapped in foil – remove the foil and paper and set aside
1 cup + 2 tbl of all purpose flour (I used King Arthur’s)
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup of butter or butter substitute, at room temperature
5 tablespoons of sugar
5 tablespoons of light brown sugar
1 large egg, room temperature
1 teaspoon of vanilla extract
10 ounces of chocolate chips

Directions:

Preheat the oven to 375 degrees. I used a mini muffin pan and lined with little paper cup liners. In a small bowl or large measuring cup, combine the flour, soda and salt. Set aside.

In your stand mixer, cream butter and sugars. Then add the egg. Blend. Then add the vanilla extract. Blend again. In thirds, add the flour mixture. Beat after each addition. Avoid over mixing. Add the chocolate chips and blend. Then fill each muffin cup with about 3/4 of the dough. Bake for 10-12 minutes or until slightly golden. Remove and immediately place a peanut butter cup in the center, gently pushing down, until each cookie has a pb cup. This recipe yielded 42 mini cookies for me.

This cookie recipe is adapted from Guittard Chocolate.

— Knead to Cook